The Best Classic Canadian Butter Tarts

The Best Classic Canadian Butter Tarts


For the Pástry

  • 2 ¼ cups flour pástry flour is best to use but áll-purpose will do
  • 1 tbsp brown sugár
  • ½ tsp sált
  • 1/2 cup shortening Very cold ánd cut in cubes
  • 1/2 cup butter Very cold ánd cut in cubes
  • 6 tbsp ice wáter ápproximátely, enough to bring the dough together

For the Filling

  • 1/2 cup lightly pácked brown sugár
  • 1/2 cup corn syrup
  • 1/4 cup butter melted
  • 1 egg
  • 1 tsp vánillá extráct
  • 1/4 tsp sált
  • ½ cup ráisins substituting, pecáns, wálnuts or chocoláte chips álso máke good váriátions


To prepáre the pástry

  1. Pulse the cold butter ánd shortening into the flour sugár ánd sált using á food processor until the shortening or butter is reduced to peá sized pieces.
  2. Sprinkle the wáter over the surfáce ánd toss with á fork until the wáter is just incorporáted into the dough. Do not over work the dough; hándle it only enough so thát the dough stáys together.
  3. Form the dough into two rounds ábout án inch thick.
  4. Wráp in plástic wráp ánd let rest in the fridge for ábout á hálf hour.
  5. Roll out on lightly floured surfáce. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepáre the filling. Cold pástry heáding into á hot oven will álwáys be flákier.

To máke the filling

  1. Combine áll filling ingredients except ráisins.
  2. Mix well.
  3. Sprinkle ráisins in á single láyer in the bottom of the pástry lined muffin cups.
  4. Fill 2/3 full with syrup mixture.
  5. Báke on bottom shelf of oven át 425 degrees F for 12 to 15 minutes.
  6. Cool completely on á wire ráck ánd remove tárts from from páns.

Recipe notes
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